FIZZ BIZ

Roberta Sabban

Thursday

Jan 23, 2014 at 12:01 AMJan 23, 2014 at 5:00 AM

Seltzer mavens rejoice. Your prayers have been answered. The genuine article has arrived on our shores and can only fizz out of a syphon bottle. Boutique bottling plants have been springing up all over the country. Our local supplier, The Treasure Coast Seltzer Works, is located in Fort Pierce.

The company began doing its research and development in 2008 with the intention of using the traditional glass bottles. After much trial and error, they eventually designed and developed high-quality plastic bottles that were lighter and could be completely recycled.

"For a product to be considered seltzer, it must come in a syphon bottle. All other bubbly waters are considered sparkling water," said Treasure Coast’s owner Ryan Pinnell. "Our water is charcoal filtered and hand bottled in baby-bottle quality plastic bottles."

Truffies (350 S. County Road, 659-2284) is the exclusive source for Treasure Coast’s waters on the island. They come in cases containing six, two-liter bottles and sell for $18. And if you are seriously into nostalgia, you may arrange for regular home delivery for $22 per case. A $45 deposit is required for home delivery accounts.

The Magic of Bubbles

There are springs of naturally sparkling mineral water found all over the world. Ever since Roman times, the waters were thought to have curative powers for aiding digestion and many ailments. The only down side was you had to go to the springs to reap the benefits because once the water was placed in containers it went flat quickly.

Today’s syphon bottle was created around 1829, by two Frenchmen who patented a hollow corkscrew that could be inserted in bottles and, by using a valve, dispense a portion while maintaining the pressure on the inside of the bottle, thus preventing the contents from going flat.

Today, although sparkling waters are found all over the world, the renaissance of syphoned water in plastic bottles is a trend that is here to stay. Antique glass syphon bottles of yesteryear have become valuable collector’s items.

Bubbles in Brooklyn

The mention of an egg cream for Brooklyn, N.Y., natives of a certain age brings back floods of childhood memories. Late 19th-century candy store owner Louis Auster is credited with inventing the egg cream. In the days before air-conditioning, relief from the steamy summer heat could be found at the neighborhood soda fountain or candy store. .

An egg cream sold for about five cents and was made up of chocolate syrup, a splash of whole milk and seltzer water. For purists, the only syrup to use was Fox’s u-Bet Original Chocolate Flavored Syrup. It has been manufactured by H. Fox & Co. in Brooklyn since 1895.

"We always had seltzer delivered to our home," said Truffies co-owner Sue Ellen Clarfeld. "It was on the dinner table every day and if we were misbehaving, my father would give us a little spritz to get our attention."

You will be able to create the egg cream of your childhood to the delight of your friends and introduce new generations of your family to a delicious beverage. All of the ingredients, with the exception of milk, can be found at Truffies.

Another popular recipe from this era is the All-American ice cream soda. It contained a scoop of ice cream, a dollop of syrup and seltzer water.